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This month Eunice shares her recipe for a very clever dessert that can be made ahead to simplify the Christmas feast
This month Eunice shares her lovely summery recipe for Lamb Carpaccio with Caponata, Knockalara sheeps cheese and rocket
This month Eunice shares the recipe for her sumptuous Rosewater and Pistachio Pavlova - the perfect summer party piece
This month Eunice shares her recipe for this gorgeous cake to celebrate the arrival of spring
Rhubarb stems burst through the soil in March, their emergence heralding the beginning of the new season. I watch over my plants and as soon as there is enough for a tart I pluck the wonderful colourful stems and make the first of many rhubarb tarts.
This is a wonderfully warming casserole, perfect for cold February days. Red wine gives a lovely richness to the dish, the chilli warmth and the thyme an aromatic quality. The cooking aromas are wafting from the kitchen as the boys arrive in from school cold and hungry.
January has come around rather quickly, the month in which I am always full of good intentions regarding my diet and lifestyle – an annual necessity after a hectic Christmas. However, my body isn’t as fit as my mind, it’s telling me it needs a break, that it is craving warm, healing, nourishing food. And while I’m in listening mode, “What else are you saying, dear body?” – Oh yes, you want ginger!
I am really fond of making Christmas cakes and look forward to making them each year. There is something immensely comforting about the aroma of warm spices in the kitchen while the cake is baking. I have lovely childhood memories of helping my mum decorate the Christmas cake.
We have the most delicious sweet crab in Co Waterford. I get my crab from Helvic, the pots go out traditionally on St Patricks day – which incidentally is a busy day on land and at sea as it is also the deadline for planting potatoes. We enjoy fresh crab from the end of March until the weather gets cold at the end of October.
This is a wonderful way to cook lamb, much better cooked the day before allowing the wonderful flavours to develop overnight. The wild garlic oil is a great early summer addition to any dish – except maybe pudding!!
Slow cooked Lamb Shanks in Rioja with pearl barley and wild garlic oil